ncooked manicotti. Pour half of tomato-basil pasta sauce into a 13x9-inch baking
ream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until
br>Add diced tomatoes, tomato juice, tomato soup, pasta sauce and brown sugar.
Heat half the oil in a large saucepan on medium-high heat. Cook the pancetta, stirring, until browned. Add the red pepper flakes and sauce; bring to a boil. Reduce the heat to low. Stir in remaining oil. Simmer 10 mins.
Add the cheeses to the sauce just before serving. Toss with pasta of your choice.
Cook pasta according to pkg. directions.
Meanwhile, heat oil in a large skillet over medium heat.
Add onion; cook 5 minutes, stirring occasionally.
Sprinkle sugar over onion; continue cooking until onion is caramelized and golden, about 5 minutes. Add bell pepper, mushrooms, garlic and pasta sauce.
Add drained pasta to skillet tossing to coat.
Transfer to serving plates; top with cheese and basil.
Serves 4.
reserving 1/2 cup pasta water. Return pasta to the pot; cover
Mix the marinara with the pasta sauce in a medium sized pot. Let the sauce boil. Add the artichoke hearts and olives. Stir once and let simmer for 5 minutes.
In a separate pot, boil water and cook 1.5 cups of favorite pasta according to packaged directions.
Serve.
Drain well.
Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat
ater to a boil. Cook pasta in boiling water for 8
Cook pasta as directed on package, adding
Combine pasta sauce, spinach and broth in a large pot. Bring to a boil; simmer for 5 minutes.
Puree soup in batches in a blender or using an immersion blender.
Return to pot and heat through.
Serve with croutons if desired.
Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease.
Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes.
Serve topped with grated Parmesan cheese.
Prepare tortellini as directed on package.
Chop tomatoes in chunky pieces.
Blend bouillon with basil, parsley and pepper into the tomatoes.
Saute the garlic in olive oil until just white.
Add to the sauce and bring just to a simmer.
When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
Stir well and blend the tortellini into the pan of tomato basil cream sauce.
Serve, topped with parsley and cheese.
Cook the pasta in boiling salted water according to the package directions.
Heat the oil in a large skillet on high heat. Cook the ground beef, turning, until browned and crumbly. Add the onion and garlic and cook 2 mins. Stir in the pasta sauce and simmer for 5 mins. Season with salt and pepper.
Drain the pasta. Add to the sauce with the mozzarella balls; toss to coat well. Garnish with basil.
Heat a non-stick frying pan over medium heat. Place the sausages in the pan and cook for 10 mins, turning, until browned. Leave to rest for 5 mins, then slice diagonally.
Return the sliced sausage to the pan and add the mushrooms. Cook over medium heat for 2-3 mins, until the mushrooms are starting to color and soften. Stir in the pasta sauce and simmer for 2-3 mins. Season to taste.
Meanwhile, cook the pasta according to the package instructions. Drain, toss with the sauce and stir in the basil. Top with Parmesan to serve.
Heat oil in a large saucepan on medium heat. Saute pancetta, onion and garlic for 4-5 mins, until onion is tender.
Stir in pasta sauce and cook, stirring for 15-20 mins, until sauce reduces and thickens slightly. Season to taste.
Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
Spoon sauce over pasta. Serve with Parmesan cheese.
o 350\u00b0F. Cook the pasta in boiling salted water according
Cook pasta in large saucepan of boiling salted water according to package directions.
Meanwhile, heat oil in a large skillet on high heat. Saute onion, garlic and chili pepper for 2-3 mins. Stir in peppers, pasta sauce and wine. Bring to a boil on high heat. Reduce heat to low and simmer for 4-5 mins.
Stir in shrimp and cook for 3-5 mins until they change color and are cooked through. Season to taste.
Drain pasta. Spoon sauce over pasta. Sprinkle with feta, parsley and onion.
Heat the oil in a pan and lightly fry the onion and garlic for 1 minute.
Add the chicken and bacon and cook for a further 2-3 minutes until sealed.
Add the mushrooms and stir in the pasta sauce and wine.
Cover and simmer for 10 minutes.
Meanwhile, cook the pasta in lightly salted boiling water following instructions on the pack.
Drain the pasta and spoon into a dish.
Top with the chicken pasta sauce, sprinkle with parsley and serve with parmesan cheese.
Pasta Sauce:
In dutch oven or